Bow Tie Pasta with Mushrooms, Peas, Proscuitto and Cream Sauce
1 pkg. bow tie pasta, cooked according to package directions
2 T. butter
3 c. thinly sliced mushrooms
1 c. chopped prosciutto
1 c. light cream (or ½ c. milk and ½ c. heavy cream)
1 c. frozen peas, thawed
¾ c. grated romano or parmesan cheese
Salt and pepper, to taste
Cook pasta, keep warm. Melt butter in large saucepan, add mushrooms and proscuitto. Saute for about 5 minutes or until mushrooms are tender. Add cream and peas, shake in a little salt and pepper. Heat until boiling. Reduce heat. Add pasta and cheese. Toss until coated well. Sprinkle with additional cheese, if desired. Makes 4-6 servings.
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